Chicken and vegetable spaghetti is one of my go-to’s. It’s full of flavor and simple to make.
- chicken breasts
- olive oil
- bell peppers
- red onion
- spaghetti noodles
- spaghetti sauce (your preference)
- minced garlic
First, boil water for the spaghetti noodles. When the water is boiling, place noodles in the water.
While waiting for the water to boil, chop the onion and bell peppers. Place the chopped vegetables in a skillet with olive oil on a low temperature.
Chop the chicken breasts into bite-size pieces. Add the chicken to the skillet along with the vegetables. Season with salt, pepper, basil, and minced garlic to taste. Add more olive oil if needed and increase the temperature to a medium heat.
In a sauce pan, pour in spaghetti sauce on a low heat. Season with salt, pepper, basil, and garlic cloves to taste.
Stir chicken and vegetables often to make sure everything gets cooked evenly. Stir the sauce occasionally to prevent burning or sticking.
When everything is ready, combine ingredients on your plate and enjoy!
I have been trying a few new recipes lately and I want to share them with you.
First, I made blackened chicken with an avocado cream sauce. The great thing about this recipe is that the cream sauce is made with non-fat Greek yogurt, so it’s healthy! I did add some chili powder to the seasoning I used on the chicken. Very tasty and very easy to throw together.
Next, I made rosemary garlic butter steaks. Simple, but take a little longer to perfect. Some of the seasoning fell off the steaks will cooking, so I will have to work on that next time.
I also made some tasty fried chicken. The first time I made this a few weeks ago, I did fry the chicken in the oven as instructed. This time, though, we were crunched for time (The Walking Dead was about to start), so I fried the chicken in a skillet. Jesse loved it. The buttermilk is great for keeping the chicken tender. I may play around with the seasoning next time to get it a little spicier.
My favorite new recipe was chicken breasts in a lemon cream sauce. I love pasta and lemons so this was right up my alley. I served my chicken and sauce over thin spaghetti noodles. I wish I could have gotten the sauce a little thicker, but the flavor was great.
All four of these new recipes are very simple and full of flavor and I will certainly be making them again.
My list of recipes to try seems to be ever-growing, including hundreds on my Yum! Pinterest board. Over the next few weeks, my goal is to try some homemade Asian dishes, like this honey sesame baked chicken. I’ll be sure to share that will y’all also.
Until then, happy spring!
Jesse has been learning to cook. He has always been able to make simple meals like pizza and tacos, but now he’s expanding his recipe book.
Tonight, he made Creamy Chicken Pockets.
He’s a natural in the kitchen. I give him the ingredients and he takes over from there. Next week, he’s going to try some fish tacos and homemade chili.
I enjoy cooking, but I must say that I could get used to this.
This recipe is one of my favorite Southern recipes.
- 1/2 white onion
- 2 packets of instant gravy
- 1 8 oz. can cream of mushroom soup
- season salt
- 1 lb. ground beef
Chop the onion. Using the ground beef, form hamburger patties and knead in the chopped onion. Place the patties in a greased skillet with the stove set on medium-low heat. Sprinkle lightly with season salt.
While the patties are browning, start the gravy on low heat. Follow the directions on the package. Season with salt and pepper to taste.
Flip the patties as needed.
Add the entire can of cream of mushroom soup to the gravy mix and stir every few minutes.
When the patties are done, set the skillet burner’s heat to low. Add the gravy mixture to the skillet with the patties. Salt and pepper to taste. Cover the patties in some of the gravy mix and allow to simmer for about 5 minutes.
These smothered hamburger steaks are great served over white rice or mashed potatoes. I haven’t met a person yet who doesn’t love this simple meal.
Don’t worry, I’ll be posting a healthy recipe soon!
My Ritz-crusted chicken is similar to the shake-and-bake box recipes, but looks much more “grown-up.”
- 4 chicken breasts
- olive oil
- 2 stacks of Ritz crackers
- Italian seasoning
- crushed red peppers
- garlic salt
While preheating the oven to 350, crush up the Ritz crackers. I used a food processor, but I have also used a fork. I don’t process them for too long though, because I don’t want the crackers to fell like sand. I mix the crushed crackers in a bowl with the three seasonings. I don’t have exact measurements for the spices, I just seasoned to taste. I did have more Italian seasoning than the other two, but make it how you like it.
Next, prepare your pan. I lined mine with foil before placing the chicken in the pan. Sprinkle the chicken with olive oil, then cover in the cracker and spice mix. Once covered, sprinkle the chicken with olive oil again.
Then, place the chicken in the oven and bake depending on the size of the chicken. I used thin-sliced chicken breast and baked them for about 30 minutes.
I like using the crackers as a crust because they are so flaky and taste like butter. They add a lot of flavor, so you don’t have to use many spices.
This time I served the chicken with my favorite side dish from a box, Suddenly Pasta Salad. I love the classic recipe because it combines Italian seasonings with red peppers. It takes little time and effort to make and tastes very good.
Feel free to try your own spice combination with the cracker crust. Ritz-crusted chicken is simple to make and a go-to for picky eaters.
I’ve been on the hunt for easy and fast meals for days when we just run out of time. Chicken salad is just that…and delicious!
The one I made this week was kind of a mash-up of recipes I’ve tried or seen online. And like most of my recipes, I didn’t use exact measurements.
- canned chicken
- white onion
- purple grapes
- chopped walnuts
First I chopped the onion, celery, and grapes. I chopped the onion into very small pieces, but I left the celery and grapes in chunks because I like the crunch.
I tossed them in a medium bowl with the already chopped walnuts. Then, I drained the canned chicken and added it to the bowl. One can of the chicken was more than enough for just us two.
Next I threw in some mayonnaise and seasonings and stirred it all together. I let the salad chill for several minutes before serving on flaky crescent rolls. I have to admit, I did not make the crescent rolls, I bought them from the grocery store bakery.
The vegetables made the salad crunchy and refreshing, but I really loved the addition of the grapes and walnuts, because it added some sweetness.
What I really love about chicken salad is that there are so many ways to make it that you really can’t get it wrong. My husband was crazy about the recipe, so I will absolutely be making this one again.
This recipe is similar to one I found in a Campbell’s cookbook, but I did make some changes. It is one of my favorite comfort foods. I used to make this dish for my husband when we were first dating and he was very impressed.
Keep in mind that I don’t use exact measurements for this recipe, I just mix the ingredients to taste.
- Chicken Breasts
- Cream of Chicken Soup
- Green onions
- White rice
- Salt and pepper
Preheat the oven to 350 degrees. While the oven is heating up, put the chicken breasts in a large pan or casserole dish. Place a small tab of butter on each chicken breast. When the oven has reached 350, place the chicken in the oven for 15 minutes.
While waiting for the chicken, cut the green onions and start to make the rice. When the timer goes off, flip the chicken breasts over. Then, put another tab of butter on each breast, then sprinkle with the green onions. Place the chicken back in the oven for 15 minutes.
While the chicken is baking, keep an eye on the rice, adding butter, salt, and pepper to taste.
When the timer goes off this time, flip the chicken again and cover with cream of chicken soup. Sprinkle some paprika on the soup, then bake for 15 minutes.
After the time is up, take chicken out of the oven and serve with rice. This is a perfect meal for cold days and can be easily multiplied for guests.